Smoked Venison On a Traeger (Reverse Seared)

Interested in smoking game meat? Or maybe that outdoorsy uncle of yours has gifted you venison steak and you want a smoked venison recipe?

Or are you trying to transition to a more sustainable way of consuming meat?

Dont worry because today I am going to show you my favorite recipe for smoked venison, it will ensure you end up with a deliciously juicy and smoky cut of meat. 

The Basics Of Venison

Is it deer or venison? 

It’s both! Venison is the name for deer meat like beef is from the cow. 

Deer are game animals which means they are typically hunted in the wild.

Wild animals have a much different flavor and a gamey tastethan the more popular and wildly consumed animals.

This is because they roam around freely and eat a naturally varied diet.

The cuts in a wild deer tend to have leaner meat without intermuscular fat and a strong natural flavor.

What Can I Season The Deer Steak With?

 Are you asking yourself what type of seasoning to use?

As the deer meat is lean and with a deep flavor, I like to use strong spices and aromatics.

Note: Venison is a popular and seasonal menu item in most of Europe’s fancy restaurants and is usually served with a dark berry sauce.

What You Need for Smoked Venison 

  • 1.8 pounds of Venison 
  • 68 oz of water
  • 1/4 cup sugar
  • 1/4 cup salt
  • 1/4 cup lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 2 tbsp bbq rub

Why I Think Smoking Venison Is The Best Cooking Method!

For the cooking process in our venison recipe, I recommend you smoke on indirect heat. 

Not only does the smoking process help season the proteins with a smoky flavor but helps form a beautiful crust and locks in moisture.

Strong fruit woods are great for smoking or creating the perfect venison roast by helping form a rich flavor.

How To Prep The Vension For Smoking

Prepping the raw meat should not be daunting and you do it like you would a beef steak. 

Keep the meat refrigerated until 2 hours before cooking as you want to let them come to room temperature.

Cover with plenty of kosher salt and lather on a high smoke oil and the spice rub.

Simple!

What Temperature Should I Be Smoking A Deer Steak On A Traeger

The best temperature to smoke for a medium-rare venison steak is 250°F.

TIP: Deer meat is also great to quickly grill for roasted venison on direct heat to remember! The temperature to do this would be 450F. 

What Internal Temperature Should The Deer Steak Be?

Smoked venison should be at least 130°F which is rare or 140°F for medium.

What Is The Standard Cooking Time For A Deer Steak?

It take around 1 hour at a temperature of 250F until the internal meat probe hits 130°F. After about 1 hour, I like to then sear the meat on both sides for 1-2 minutes.

Equipment Needed For Smoking Venison

  • Smoker
  • Cherrywood hardwood pellets
  • Mixing bowl
  • Aluminum foil
  • Meat thermometer

Our Method For Smoking Venison On A Traeger

Below are my 5 simple steps for cooking the perfect venison.

Step 1: Preparing The Venison

Prepare the venison meat. Slice off any silver skin. Silverskin is the white connective tissue layer on the outside of many cuts of meat.

Cut the inedible membrane away before marinating to allow for full penetration of flavors and to prevent the meat from curling when cooked.

Step 2: Brining The Meat

Whisk together the brine ingredients. Place venison in brine overnight for about 8-12 hours.

Strain then pat dry.

Apply your meat rub. You can use a thin layer of yellow mustard to help bind the spices to your meat.

Step 3: Smoking The Venison

Smoke at 250F until the internal meat probe hits 120F. About 1 hour.

Step 4: Searing The Meat

Then sear your meat on all sides for 1-2 minutes. Do this on your smoker. Open up the flame cover on your Pitboss navigator to get a nice sear. (Try not to overcook your meat at this stage as it’s easy to do)

If your smoker can’t reach high enough temperatures to sear the meat, then complete this in your kitchen with a cast iron pan.

Step 5: Rest The Venison 

 Then rest for about 20 min. The final temp should be about 130F for medium rare.

Then enjoy with a glass of Californian red and your favorite sides.

What to Serve With Your Smoked Venison

Smoked and Grilled Brussel Sprouts

Smoked Sweet Potatoes

Smoked Mashed Potatoes

Smoked Venison

This smoked Venison recipe is rich and flavorful, sure to wow your guests.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Brining Venison12 hours
Total Time13 hours 35 minutes
Course: lunch, main, Main Course
Cuisine: American, Barbecue, bbq
Servings: 6 serves
Calories: 278kcal
Author: Charlie
Cost: 15

Equipment

  • Smoker
  • Cherrywood hardwood pellets
  • Mixing bowl
  • Aluminum foil
  • Meat thermometer

Ingredients

  • 2 L water
  • 1/4 cup sugar
  • 1/4 cup salt
  • 1/4 cup lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 2 tbsp bbq rub
  • 1.8 pounds of Venison rump

Instructions

Step 1: Preparing The Venison

  • Prepare the venison meat. Slice off any silver skin. Silverskin is the white connective tissue layer on the outside of many cuts of meat.
  • Cut the inedible membrane away before marinating to allow for full penetration of flavors and to prevent the meat from curling when cooked.

Step 2: Brining The Meat

  • Whisk together the brine ingredients. Place venison in brine overnight for about 8-12 hours. Strain then pat dry.
  • Apply your meat rub. You can use a thin layer of yellow mustard to help bind the spices to your meat.

Step 3: Smoking The Venison

  • Smoke at 250F until the internal meat probe hits 120F. About 1 hour.

Step 4: Searing The Meat

  • Then sear your meat on all sides for 1-2 minutes. Do this on your smoker. Open up the flame cover on your Pitboss navigator to get a nice sear. (Try not to overcook your meat at this stage as it’s easy to do)
  • If your smoker can’t reach high enough temperatures to sear the meat, then complete this step in your kitchen with a frying pan.

Step 5: Rest The Venison 

  • Then rest for about 20 min. The final temp should be about 130F for medium rare.
  • Then enjoy with a glass of Californian red and your favorite sides.

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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